WAGYU BRISKET - OLD COUNTRY PECOS

First wagyu brisket trial ever and third trial of the old country pecos. Join me for this jirby style 10hr cook and 12hr rest. No binder simplya home version of jirby style salt ,pepper and lawrys cooking this brisket fat side down to protect from heat coming from tuning plates below and going off the grill grate temp probes not the tel tru. Our cook range today was 225-275 adjusting the inlet baffle was key to getting even temps across the grates , feeding the fire box every 30-45min after 4hrs we finally spritzed and internal temp was 152 entering the stall , i focused on staying 250-275 to help it push threw by the 8hr mark we were ready to wrap internal was 180 and bark was set. Butcher paper to preserve the bark and done at 10hrs 195 flat/201 point , a bit lower than usual but thats was to compensate for the long rest in my oven , the oven was recalibrated to -35 degrees and had previously tested at 170 only to find out that it was actually 170 so . I let the brisket out at room temp until 150 internal stuck a probe and in it went , temp dropped to 145 and by lunch the next day it was at a perfect 150 reafy to slice . I really liked the wagyu brisket thanks to ‪@fikscue‬ for the location drop , give him a follow best tasting brisket to date , what would i do differently you may wonder , maybe use shorter splitz of wood to maintain a cleaner fire , or eliminate the baffle and tuning plates to finally get the over the brisket smoke and not worry about burning the bottom. Leave some comments down below, let me know what you think i should do or if you’ve done a wagyu brisket. Thanks for watching
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[@Eddie510s]

Man that came out amazing ! Great content like always man

[@2005Pilot]

Looks Amazing!! Thanks 👍👍

[@3TRIALSBBQ]

Thank you

[@alexanderg.5426]

wagyu brisket is insane, this video is gonna go viral for sure

[@3TRIALSBBQ]

Thanks man

[@raytrout8272]

That looks great,
I just want to share my thoughts
To control the radiant heat I'm
Keeping the baffle plate but I'm raising it up about 3 in for better airflow and I'm going with 3/4 in thick so don't get the radiant heat and then I have the punch plate like you but I'm going to get half inch flat bar all the way across so I can control the heat from coming up so all that radiant heat should go away
I picked that up from a barbecue guy from Texas that runs his giant offset that way so you know if it's smaller I have to match it.
What do you think about that?

[@3TRIALSBBQ]

Im still uo in the air about the baffle ,im curious to see what you do im sure it will work but this pit is small for the airflow compared to a big offset , but thats what we have to deal with with smaller offsets . The tuning plates are great for even cooking but understanding the heat comes from below vs over the top is just an adjustment. I guess im chasing the over the top heat like those traditional offsets.